Shrimp Shooters

Recipe by Bev I Am
READY IN: 8hrs 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To Make Vinaigrette:.
  • Whisk together olive oil, balsamic vinegar, and next 5 ingredients in a bowl.
  • For Shrimp:.
  • Place cooked shrimp and vinaigrette mixture in a large zip-top plastic freezer bag.
  • Seal and chill at least 8 hours or up to 24 hours, turning bag occasionally.
  • Arrange lettuce leaves in 8 (6- to 8-oz.) glasses.
  • Spoon shrimp mixture evenly into glasses.
  • Note: Vinaigrette may be prepared ahead and stored in an airtight container in the refrigerator up to 1 week. Let vinaigrette come to room temperature, and whisk before adding cooked shrimp.
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